Beef Bourguignon (Print Version)
# Ingredients:
01 -
1 tablespoons extra-virgin olive oil.
02 -
6 ounces bacon, roughly chopped.
03 -
3 pounds beef brisket or chuck, cut into 2-inch chunks.
04 -
1 large carrot, sliced ½-inch thick.
05 -
1 large white onion, diced.
06 -
6 cloves garlic, minced (divided).
07 -
2 tablespoons flour.
08 -
12 small pearl onions (optional).
09 -
3 cups red wine.
10 -
2-3 cups beef stock.
11 -
2 tablespoons tomato paste.
12 -
1 beef bouillon cube.
13 -
1 teaspoon fresh thyme.
14 -
2 tablespoons fresh parsley.
15 -
2 bay leaves.
16 -
1 pound fresh mushrooms.
17 -
2 tablespoons butter.
# Instructions:
01 -
Sauté bacon in olive oil until crisp and browned, about 3 minutes. Remove and set aside.
02 -
Pat beef dry and sear in batches in bacon fat until browned. Remove to plate with bacon.
03 -
Sauté carrots and onions until soft, add garlic. Drain excess fat leaving 1 tablespoon.
04 -
Return meat and bacon to pot. Season with salt and pepper. Add flour and cook 4-5 minutes.
05 -
Add pearl onions, wine, stock, tomato paste, bouillon, and herbs. Bring to simmer.
06 -
Cover and cook in 350°F oven for 2-3 hours until meat is tender.
07 -
Sauté remaining garlic and mushrooms in butter until browned.
08 -
Strain sauce, reduce if needed, combine with meat and mushrooms. Adjust seasoning.
# Notes:
01 -
Can be made ahead and reheated next day.
02 -
Multiple cooking methods provided (oven, stovetop, Instant Pot, slow cooker).
03 -
Sauce should coat back of spoon when ready.